Heat a medium oven proof frying pan with 1 Tbsp of olive oil. Add the onion and cook on a medium/high heat until it starts to soften and go golden (roughly 5 minutes)

Add in the garlic. Cook for 1 minute stirring constantly then add the turmeric, curry powder and tomato purée. Continue to stir for 3 to 4 minutes.

Add in the Spinach. Cook for a further 5 minutes stirring every so often to make sure everything is well combined. (It should look quite dry, if it is wet cook until it reduces.

Crack the eggs on top. Then sprinkle immediately with the Za'atar,sea salt and sliced chilli

Finish off under the grill for 4 minutes or until the whites have become opaque.

Yogurt Tahini

Mix 170g yogurt with the juice of half a lemon, 1 Tsp of sea salt and 1 generous Tbsp of Tahini. Whisk well until smooth. Once this basic sauce is made you can add in finely diced cucumber or chopped herbs such as parsley or coriander.